Gado Gado Green Papaya Salad ★★★★★1 review

This delish dish is a fantastic seasonal salad, easily made with the left over veggies in your fridge!


  • 3 cups mixed salad leaves
  • 1 capsicum
  • 1 head broccoli
  • 1/2 a green papaya
  • 2 carrots
  • 1 zucchini
  • 1 pack of smoked tofu
  • Sesame oil to fry with

The sauce

  • 1 clove of garlic
  • 2 Tbsp coconut aminos sauce
  • 1 Tbsp coconut sugar (or more to taste)
  • 1/2 cup crunchy peanut butter
  • Fresh chilli to taste
  • Juice of 2 limes
  • Salt to taste
  • 1 Tbsp curry paste
  • 1 Tbsp sesame oil
  • Water to thin if needed


  1. Chop the tofu into cubes and lightly fry in sesame oil until golden
  2. Chop broccoli and blanch for 1 minute, remove and dry.
  3. Chop capsicum into strips
  4. Peel the papaya.  On the small shed setting of your mandolin slicer shred the papaya, carrot and zucchini into a bowl.
  5. Lightly salt and toss, then leave to sit for 10 minutes.
  6. Once settled, drain the liquid out and transfer to another bowl. (Don’t squeeze too hard that you mush it up.)

The sauce

  1. Put all ingredients in a blender and blend!
  2. Taste and adjust the spices, salt and sweetness to your own preference. If too thick, add small parts of water at a time until you reach your desired consistency.
  3. To serve, place all the salad ingredients on a plate, lay the tofu on top, then drizzle the peanut sauce over tofu and salad!

Have you made this recipe?

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Guest Blogger David Nightingale

Growing up on a small farm in northern Victoria, veganism was the furthest thing from my mind, other than being something I couldn’t spell. I thought the idea of it sounded ridiculous. I was well indoctrinated into the idea that animals are a commodity. See all recipes by David

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  • Dave ★★★★★
    21 February 2018

    Looks great!